The first volume to focus exclusively on the analysis of food proteins, is ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protein investigation results-delineating basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

With over 1000 works cited, Food Protein Analysis, is essential reading for nutritionists; food and food protein chemists; surface, colloid, organic, flavor, enzyme, and lipid chemists and biochemists; food scientists and technologists; biotechnologists; agriculturists; dietitians; microbiologists; toxicologists; and upper-level undergraduate and graduate students in these disciplines.

Features:

• explains the Kjeldahl method and combustion of nitrogen analyzers
• describes copper binding techniques in the Biuret, Lowry, and Bicinchoninic acid assays
• discusses the determination of trace protein allergens in soy beans, peanuts, wheat, and related cereals
• offers general sample pretreatment strategies to avoid interference in test results
• evaluates immunological techniques for protein speciation of raw and cooked meats
• addresses the rapid detection of the bovine spongiform encephalopathy (BSE) agent and other transmissible spongiform encephalopathic agents
• examines the effect of processing on protein nutrient values as seen in milk and milk powders, infant formulas, feeds and concentrates for livestock, legumes and oilseeds, and cereal and cereal products
• covers protein digestibility and denaturation, chemical deterioration, and matrix effects on the rate of deterioration of protein ingredients

Contents

1. Fundamental Techniques
   • Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysis
   • Intro to Food Protein Analysis
   • Kjeldahl Analysis
   • Colorimetric Analysis of Kjeldahl Nitrogen
   • Quantitative Amino Acid Analysis
   • Combustion Nitrogen Analyzers

2. Copper Binding Methods
   • The Alkaline Copper Reagent: Biuret Assay
   • The Lowry Method
   • The Bicinchoninic Acid Protein Assay

3. Dye Binding Methods
   • The Udy Method
   • The Bradford Method
   • The Bradford Method Principles
   • Bradford Assay
   • Bradford Assay Applications

4. Immunological Methods for Protein Speciation
   • Immunological Assay: General Principles and the Agar Diffusion Assay
   • Speciation of Meat Proteins by Enzyme-Linked Immunsorbent Assay
   • Speciation of Soy Protein by Enzyme-Linked Immunoassay
   • Determination of Trace Protein Allergens in Foods

5. Protein Nutrient Value
   • Biological and Chemical Tests for Protein Nutrient Value
   • Effect of Processing on Protein Nutrient Value
   • Protein Digestibility: Corrected Amino Acid Scores

click here to see books of related interest